Smooth and creamy pumpkin pudding that you can make in about five minutes!
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/2 cup pumpkin puree
- 1/2 cup maple syrup
- 1 1/2 tbsp beef gelatin
- 1/2 tsp ground cinnamon
- pinch of ground ginger and nutmeg
- Heat 1/2 cup of the whole milk in a small saucepan over medium heat. Slowly drizzle in the gelatin, whisking the whole time to avoid clumping. Continue whisking the gelatin into the warm milk until the gelatin is completely dissolved into the milk.
- Combine the pumpkin, cream, remaining cup of whole milk, syrup, and spices in a blender (in that order). Blend until smooth, about 1-2 minutes. Pour in the milk/gelatin mixture and blend again quickly until the mixture is incorporated.
- Pour the pudding mix into small jars or bowls, then refrigerate for at least two hours before serving.
I love using 40z mason jars for these pudding cups. They are great for tossing in the cooler for a picnic or camping trip, and stack easily in the fridge.
This recipe makes about 10 pudding cups.